Vegan MoFo! Day Two: Iced Pumpkin Loaf

Hey there MoFoers! Is it just us or are you having a hard time believing it is already October? The weather has yet to chill out much for us in Florida, but the smell of Fall is definitely in the air.

It’s always nice to pull out all the spices of the season and prepare for the next 3 months of glorious baking ahead- and we figure there's no better way to kick off baking season than with pumpkin themed treat!

If you haven't noticed from our Instagram pictures of our Sunday brunches full of French presses- we are both big coffee fans. Every now and then you may even catch us at a Starbucks.

Sunday brunch with Peach!

(Not following us on Instagram? Find us! #twoveganladies)

And if you're like us, when you stumble into a Starbucks looking for a quick fix you may find yourself taking in the scent of defrosting seasonal pastries like the signature pumpkin loaf and wishing the whole world could just go vegan already so you could order one up and take it to go.

Unfortunately, that hasn't happened yet (one day!)- but we have the next best thing: homemade Veganized Starbucks Pumpkin Loaf, complete with a cream cheese icing.

Recipe makes enough for one loaf or one dozen muffins. (We highly recommend double batching, they are just that good!)

You Will Need:

Dry Ingredients
1 3/4 cups all-purpose flour
1 1/4 cups raw or turbinado sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves


Wet Ingredients
1 cup pureed pumpkin (not pumpkin pie mix)
1/2 cup almond milk
1/2 cup vegetable oil
2 tablespoons molasses

Firstly, preheat your oven to 400ºF.

Then, sift your flour and mix it with your sugar in a medium sized bowl. Stir well, then add baking powder and salt. 

Next, add the spices (cinnamon, nutmeg, ginger, allspice, ground cloves) and give it a stir.

Now, in a separate bowl blend all wet ingredients. 

Once thoroughly mixed combine wet and dry ingredients and there it is -your batter! 

This batter comes out pretty wet so you really don’t need to grease your loaf pan. All pans are a bit different though, so just use your judgment. 

We like our pumpkin loaf super moist and gooey in the center so we bake it for 20-23 minutes, but for a more traditional and throughly cooked Starbucks Pumpkin Loaf bake for about 30 minutes. 

 

Once you pop your pan in the oven it’s time to make the cream cheese icing! 

What you will need:

1 cup Firm Silken Tofu
2 Tablespoons Earth Balance (We like soy-free the best)
1 Tablespoon Sugar
½ teaspoon Sea Salt
Lemon Juice (up to two tablespoons)

First. pull out the food processor. 

Next, add tofu and blend for a bit. 

Then add everything else aside from the lemon. 

Now, when it comes to the lemon juice it gets tricky. This ingredient gives a sharp taste, but in our opinion it is the most important element to the recipe. Start with ½ teaspoon at a time. We wouldn’t add more than 2 tablespoons altogether, but taste as you go to make sure it doesn't end up tasting like tofu lemonade. 

*Note, this icing will end up solidifying once chilled so the flavor will seem more full- especially as a pumpkin loaf topping. So don't be too worried when you taste it in its more warm and liquidy form.  


Blend all ingredients in the food processor until super smooth and creamy and set to side. 


Back to the Loaf

Now, it's time to take the loaf out! Let cool for a few minutes then slide out of loaf pan. 

You really should wait to add the topping once the loaf has completely cooled, but we'll forgive you if you can’t wait. Your icing may get a tad melty though!

Spread icing evenly over top of loaf and sprinkle toasted/salted pumpkin seeds and a little cinnamon or nutmeg. Let sit in refrigerator for 1-2 hours then cut into slices that are about 1/2 inch thick and serve (cold or room temp, your choice).

Also, if you want you can try this recipe in muffin form baking for 18-20 mins and top in the same fashion expcept keep your icing towards the center to get that classic Starbucks pumpkin muffin look.

We adore these pastries and love sharing them with friends over a cup of tea or a homemade pumpkin spice latte. 

Pumpkin spice latte you say? Oh! Sounds like we have a new recipe to share. 

Happy Fall and Baking everyone!

With peace, love, and compassion-
The Two Vegan Ladies

"I Can't Believe it's Vegan" Lasagna

The other night we made our own veganized version of a tradition lasagna. The best part about serving this dish to friends, whether veggie or omni, is the compliments we receive.

Our favorite: "I can't believe this is vegan!"

Now, this is not to say that vegan food is typically unappetizing or that eating something delicious and vegan is a rare and divine miracle.

The reason this lasagna is so impressive is that it really and truly looks and tastes like any traditional lasagna. We dare say you could bring this to an omni potluck and no one would be the wiser. If you're looking for a dish to share with people who are skeptical of you compassionate diet choices or believe that all animal product free food is tasteless and odd... or if you have a friend that says "I could just never give up my cheese!" this is the recipe to make for them.

So let's begin.

You will need:
1 package of lasagna noodles
2 jars of your favorite red sauce
2 packages firm tofu
1/2 can chilled coconut milk
1 tablespoon olive oil
1 package Boca Crumbles
1 package Follow Your Heart Vegan Gourmet Mozzarella Cheese
1 small package mushrooms
1 zucchini
3 green onions
1 yellow onion
4 cloves of garlic
4 heaping tablespoons nutritional yeast
salt
pepper
garlic powder
Italian seasoning
dried basil

What to do:

Firstly, put your can of coconut milk in the fridge the day before if possible. If not set it in now so it has some time to chill.

*Note: Before using canned coconut milk always make sure to give the can a good shake.



Next, cut open your tofu and using either a TofuXpress or your bare hands, squeeze the water out from the tofu. Then, using a food processor, combine 1 package of tofu with 2 heaping tablespoons nutritional yeast, 1/4 chilled coconut milk, a sprinkle of salt, pepper, Italian seasoning, and basil then blend until smooth and creamy. Empty in a bowl and repeat the same process with your second block of tofu. Set to side.

Now, in a large skillet heat a tablespoon of olive oil on medium heat. Crush four cloves of garlic and add to oil followed by 1 chopped yellow onion, 1 small package sliced mushrooms, 1 green onion, and Boca crumbles. Stir well, season with salt, pepper, garlic powder, and other dried seasonings then let sit for a few minutes before adding 2 jars of sauce. Let simmer on low heat,  stirring occasionally.

Next, boil lasagna noodles. Try not to overcook. Noodles will continue to soften once layered and put into oven.

Check on veggies/sauce. If not seasoned to your liking you may want to add more dried spices or a pinch of organic cane sugar if too salty/acidic.

Now, wash and chop 1 zucchini into medium-thin circles. Set to side.

Drain noodles and let cool for a minute before attempting to separate. Turn off heat on sauce/veggies.

Grab your Follow Your Heart Vegan Gourmet cheese and a grater with a fine setting and get ready to go to town!

But first, preheat oven to 350ºF.

Then...
In a large casserole dish begin layering as follows:

small amount of sauce/veggie/crumble mixture
noodles
1/2 tofu ricotta
1/2 zucchini slices
1/4 block finely grated vegan cheese
sauce/veggie/crumble mixture
noodles
1/2 tofu ricotta
1/2 zucchini slices
1/4 finely grated block vegan cheese
sauce/veggie/crumble mixture
noodles
sauce/veggie/crumble mixture
1/2 finely grated block vegan cheese
1 chopped green onion (for garnish)

Bake at 350ºF for 30-45 minutes (when cheese seems good and melted) and then remove and let sit for at least 30 minutes before serving. You want the casserole to set so that it does not fall apart when sliced into.

Besides, everyone knows lasagna is better the next day anyway!

Makes 12 servings and is about 235 calories per piece depending on type of sauce used. Zero cholesterol and packed with protein and other nutrients, of course! Serve with salad and garlic bread and wait for the compliments to roll in!

P.S. Shout-out to all our Instagram followers for all their awesome comments about this dish. We hope you enjoy it once you make it yourself! Please post pictures, and let us know @twoveganladies, we would love to see them!

With peace, love, and compassion-
The Two Vegan Ladies

 

The Two Vegan Ladies Etsy Store (Special Deal!)

Hello everyone!

The Two Vegan Ladies Etsy Store is having a soft opening celebration by offering our vegan tofu jerky in 24 piece snack packs for the special price of only $10 per pack!

Check the side bar or click this link for more information!

Two Vegan Ladies Etsy Store

More items to come including our chemical-free laundry soap, natural flouride-free toothpaste, chemical-free hand soap, and much more!

We'll keep you informed as we update our offerings!

With peace, love, and compassion-
The Two Vegan Ladies

Teriyaki Glazed and Grilled Tofu

Last weekend we went home to visit family. Now, home... home is an odd clasification. Because home to us is the house the two of us share with our animal friends in central Florida. The place lovingly referred to by many as the 'crazy hippy vegan farm'. But home is also in south Florida where we grew up. The place where we met, the beach where we shared our first kiss... It's where our parents live and where no matter how old we get we will probably always think of as "home".

The thing about going home is that there is always an endless amount of things that your parents will try to get you to take with you when you come to visit. It's always great when you're nearing 30 years old and your mother asks if you would like to take a plastic film tube full of all your baby teeth back to Orlando with you. (lol Love you Mom!)

This weekend we were offered a George Foreman Grill. Our first reaction was... no... I mean what the heck are we going to do with that if it's meant to cook oil off of meat? But upon further inspection we thought well... maybe it may be worth a try. It's just an electric grill... we could probably cook anything on it.



And boy were we right! We've been experimenting on it since we brought it in the house and not to sound too overly 90s infomercial but man this thing can do it all!

So far we have made grilled zucchini, garlic, bean burgers, and a few other things. But by far the best creation was the teriyaki glazed tofu. This was so easy we were almost not going to write out a recipe, but it honestly tasted too good not to share.

This recipe will serve two.

What you'll need:

1 block of Tofu
Teryaki sauce
Soy Sauce
Spray Oil
Iron Chef General Tso or Orange Glaze
Salt
Pepper
Garlic Powder
Sesame Seeds

First, take a block of tofu and cut it length-wise in half. You want to make two thick "steaks".

Next, fill a shallow dish with a mix of teriyaki and soy sauce (you'll want to do about 3 parts teriyaki and 1 part soy sauce) and let your tofu steaks sit in the mix for a few minutes, flipping occasionally to make sure the sauce is getting evenly absorbed.

Then, sprinkle some light salt, pepper, and garlic powder on your coated tofu. Heat up the George Forman Grill to medium/medium-high heat, spray with non-stick cooking spray, and set on grill horizontally. (If they're rectangular -if they're square this really doesn't make a difference.)

While the tofu is cooking take your teriyaki/soy mix and add a couple tablespoons of the General Tso's or Orange sauce. Mix well and then drizzle or brush on to tofu periodically as it cooks.

The tofu will probably need to cook for at least 10-15 minutes. We suggest flipping it once half-way thorough and coating the bottom side with your sauce mix. The top grill side also seems to make those 'char' lines a little faster. So if you want them to be even on both sides it will definitely need to be flipped.

Most of this sauce is probably going to end up in the drip pan. Not a problem! When your tofu is nice and grilled pop it on a plate and drizzle it with the left over and dripped off sauce then garnish with sesame seeds.

We put our glazed tofu on a bed of sauteed kale and chickpeas. The only special thing we do for that stuff is sauté it in soy-free Earth Balance and add salt, pepper, and garlic powder.... and then the special ingredient... shallots!

If you have never cooked with a shallot before, do so as soon as possble. They are these amazing little onions that add so much flavor to anything they are cooked with, specifically kale and other greens.

The chickpeas could probably use a dash of soy sauce while cooking but be careful not to turn this meal into too big of a sodium-fest! You could also try balsamic vinegar or just plain old salt, pepper, and garlic. Those staples always work. Fresh garlic would be nice here too depending on what you're in the mood for.

Someone mentioned that this dish reminded them of asian style ribs but we think of it more like a faux glazed salmon.

We've really been able to make some versatile dishes in this thing so far. We have a whole list of items like seitan and tempeh we are going to try soon. The best part about this 90s-era contraption is how evenly it cooks the items. So if you have one of these grills lying around from your omnivore days, bring it down from the shelf and dust it off! See what kind of magic you can make happen! It's time to reclaim this grill in the name of the vegan world and make some tofu!

With peace, love, and compassion-
The Two Vegan Ladies

Delicious Tofu Jerky

Last year we were determined to get a food dehydrator. We didn't know what we were going to make in it and had never used one before, but for some reason it had become a priority.

So in the winter Jenna's aunt gave us one as gift and the dehydrating experiments began.

We dried a lot of fruits and veggies. Made some kale chips and a few other random creations, but overall the best creation was our jerky. Funny because it's really the easiest and most versatile item you can make.

Not to mention that these little tofu jerkys make fantastic snacks!

If you don't have one already, consider adding a dehydrator to your kitchen appliances. It's really amazing what can be done with them.


The one we have is very easy to use. There is literally one button- on/off. Some of them have temperature settings and other fancy things, but for now this one has suited our needs just fine. If you're looking into buying one here's a link to our model: Nesco American Harvest Dehydrator

Two Vegan Ladies Vegan Jerky

You will need:
A block of firm tofu
Your marinade of choice
Spices (varies by recipe)
1/2 cup water

1. Press your tofu to get out any excess water. You want to do this mostly because it will dehydrate a little faster. Tofu will absorb anything it sets in so when it's removed from the packaging it is full of the water it gets packed in. If you put some paper towels on either side and put a heavy plate on top for an hour or so that should do the trick.

They also sell fancy tofu presses which get ALL the water out,  but the old fashioned will work just fine for this recipe.

2. Cut your tofu into strips. You'll want your strips to be a maximum of about 1/4 inch thick. Any thicker and it will take ages to dehydrate throughly. Keep in mind if you slice them thin they will come out more on the chewy side. This step really depends on how you like your jerky. If you want to rip it with your teeth than thinner may be the way to go. We like them to be easy to chew so we go somewhere in the middle to 1/4 inch thick.

3. Now let's talk marinade. You can really go any direction with this. Spicy, tangy, sweet, fruity, peppery, barbecue, teriyaki, ginger- the possibilities are endless. You can also do any combination of these flavors and create something truly unique! Our favorite is tangy/sweet barbecue. All you need is a vegan barbecue sauce (most barbecue sauces are vegan, just double check the ingredients. Some may use chicken fat or whey, but most will be good to go!), salt, pepper, garlic powder, maybe a little dried basil and then maybe a pinch of raw cane sugar or a drizzle of molasses depending on the flavor you're going for.

Add 1/4 cup- 1/2 water and set your cut tofu strips into a tupperware filled with your marinade creation making sure all are coated.

4. Refrigerate and let sit in marinade for a day or more. We like to give our tupperware a swirl every 12 hours or so just to make sure everything is coated and getting the full flavor. The longer they sit the more the tofu will absorb the flavor, but we would suggest no longer than 3 days or so.

5. When you feel like they are ready remove your strips one and a time, let the excess marinade drip off, and set them on the various racks of your dehydrator. Give them each about an inch of space if you can. You should have plenty of racks to make this possible.

6. Set your dehydrator lid on top (or slide the drawer or whatever your model does) and hit the "on" button! Six hours seems to be the magic number with our dehydrator but it may vary depending on your style or desired texture. We suggest checking on them periodically and flipping them when you feel like they're half way through. Flipping them will give you those cool looking grill marks!

They're about half-way done here.

In about 6 hours you'll have delicious tofu jerky! It will be warm when it first comes out so let it sit for a bit to cool down and let the flavor set.





Now, just pack them up in a clean tupperware and
enjoy! This is a great little snack to share with friends.
Especially the ones skeptical of your vegan diet- because it's
delicious!

This recipe can also be easily expanded so several blocks of tofu and various flavors can be made at the same time. Because undoubtedly you will be getting some requests after the first taste!

With peace, love, and compassion-

The Two Vegan Ladies